elery with the fish until the fish until the fish is cooked to
o burn garlic.
Cook for about 2 minutes. Add wine
lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
For Bacon-Mushroom Sauce:
Put
shallow baking dish, add fish, turning to coat all sides
move skin from fish and discard.
Cut fish into desired size
For Fish: Pat fish dry and combine in a
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
nd saute, stirring occasionally, for about 8 minutes, until the
casionally with a wooden spoon, for about 8 minutes, until
Heat oil in a large saucepan on medium-high heat. Add onion and bacon; cook and stir for 5-6 mins or until bacon is crisp. Add flour; cook and stir for 1 min. Gradually stir in milk and stock until smooth. Cook and stir for 4-5 mins or until mixture boils and thickens.
Add potatoes to mixture. Reduce heat to low; simmer, uncovered, for 5 mins. Add corn and fish; simmer, uncovered, for 5 mins or until fish is cooked (don't overcook). Remove from heat. Season with salt and pepper.
Ladle soup into serving bowls. Sprinkle with parsley.
Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
Sprinkle with herbs and seasonings.
Top with tomatoes, wine and clam juice.
Cover and cook on Low 7-8 hours (High 3-4 hours).
One hour before serving, combine flour, melted butter and cream.
Stir into chowder and continue cooking for remaining time.
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
Melt butter in a heavy-based saucepan on low heat. Saute onion for 5 minutes, until golden and soft.
Add potato and stir in flour. Add stock. Bring to a simmer. Cook for 10 minutes, until thick.
Add fish pieces and cook for 6 minutes, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley.
Serve with a grinding of pepper and crusty bread.
Cut fish in 1-inch cubes.
Fry bacon in large skillet.
Add onion and brown.
Add water and potatoes and cook for 10 minutes. Add fish; cook until fish is flaky.
Add milk and seasonings.
Heat and serve.
Do not boil.
Add canned corn, if desired.
Recipe will feed 8.
he heat, and cook, stirring, for about 4 minutes.
Meanwhile
In 3-quart saucepan saute onion in butter until soft. Add soups, milk, water and pepper.
Cook over moderate heat, stirring occasionally, until hot. Add fish; cook 5 to 7 minutes or until tender.
Sprinkle with green onions and celery leaves before serving.
Note: Can sub olive oil for the butter. Also, add a pinch of dried thyme for extra flavor.
b>fish with water for 5 minutes or until fish can be flaked. Remove fish
o boiling point.
Add fish.
Lower heat and let